Mini Red Velvet Cake

Super easy, Gluten-free and decadent cake that can be put together in a jiffy and needs no cake mixers. Instant Pot-friendly version! Using oil instead of butter keeps the cake moist even after refrigerating up to 2 days. This recipe is perfect for 2! I made this cake for Valentine’s day and my hubby loved it!

I baked 2 batches of this cake with different color tones for the double layers. You can play with the base recipe to create your mini masterpiece.☺

—-MINI RED VELVET CAKE—-

Course-Dessert

Cuisine- American

Yield- 3

Cooking Time-25 minsINGREDIENTS

King Arthur Gluten-free All purpose Flour-8 tbsp.

Unsweetened Cocoa powder-1 tbsp.

Sugar-8tbsp

Red food color gel-1 tbsp

Milk- 5 tbsp.

Eggs-1

Vegetable oil- 5 tbsp.

Baking powder- 2 tsp

Vanilla- 1 1/2 tsp

Salt-1/4 tsp

Hot water- 1 tbsp.

STEPS

Preheat the oven to 350°F/ if using Instant Pot pour 1 cup water into the inner pot and place the trivet for holding the baking dish.

In a large bowl, beat in the egg, oil, vanilla extract and milk with a hand whisk.

Add the red color to the liquid mixture and make sure you get bright red color.

Sift in the flour, cocoa, baking powder and salt into red liquid mixture and fold in gently using a whisk.

Now add the hot water to the batter and gently mix in.

Pour the batter into a greased and lined small heart shaped cake tin(or any shape of your choice)

Add 2 cups water into the IP inner pot and place the trivet. Now using a foil sling, carefully place the cake tin(foil covered) onto the trivet and fold the foil sling so that it is not in contact with the IP lid.

Pressure cook for 25 mins(high pressure) / if using the oven, bake for 25 mins.

Once done, use Quick Release to open the Instant Pot lid and check if a toothpick inserted into the center comes out clean.